- Level
- easy
- Prep Time
- 10 min
- Total Time
- 30 min
- Serves
- 4
Ingredients
- 1/4 cup
- brine-cured black olives, drained, pitted and chopped
- 60 mL
- 1 tbsp
- capers, chopped and well drained
- 15 mL
- 1
- lemon, zested and juiced
- 0
- 4
- wild cod fillets, thawed
- 0
- 1/4 tsp
- salt
- 1 mL
- pepper to taste
- 1 cup
- grape tomatoes, quartered
- 250 mL
- 1 tbsp
- fresh oregano, finely chopped
- 15 mL
- 2 tsp
- olive oil
- 10 mL
Directions
- Step 1
- Preheat oven to 425°F (220°C). In a small bowl, combine olives, capers and 1/2 tsp (2 mL) lemon zest (save any left over for a later use). Set aside.
- Step 2
- Pat fish dry with paper towel, place on a parchment paper-lined baking sheet. Season with salt and pepper. Sprinkle with 1 tbsp (15 mL) lemon juice. Top each fillet with a quarter of the olive and caper mixture and grape tomatoes. Sprinkle with oregano. Drizzle with olive oil.
- Step 3
- Roast for 8 to 12 min., or until fish is opaque and cooked through. Serve with rice or potatoes.
Tip
The combo of capers and olives elevates delicate cod with bold flavors. Juicy grape tomatoes roast to perfection in the same pan.
Nutrition Facts
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 140
- Fat:
- 4
- Saturated Fat:
- 0
- Carbs:
- 3
- Fibre:
- 1
- Sugar:
- 0
- Cholesterol:
- 40 mg
- Protein:
- 21
- Sodium:
- 430 mg
- Potassium:
- 0
